Rhubarb Roulade Food

RHUBARB ROULADE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper. Butter paper and dust with flour, knocking out excess.
• Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.
• Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.
• Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.
• Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes. Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.
• Cook rhubarb while cake is baking:
• Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick purée, about 8 minutes. Spread filling on a plate and chill 5 minutes.
• Make roulade:
• Remove towel and arrange cake with a short side nearest you. Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side. Put a platter next to far end of cake. Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll, seam side down, to platter, using wax paper as an aid.
• Dust cake generously with confectioners sugar, then slice with a serrated knife.

RHUBARB AND CUSTARD ROULADE, FROM GREAT BRITISH CHEFS

Steps:

• Preheat the oven to 180°C/gas mark 4 and grease and line a shallow tin with baking paper.
• Whisk the eggs and sugar until they are pale and light and have roughly trebled in volume. Fold the flour in carefully, trying to keep as much air in the mixture as possible.
• Pour the batter into the prepared tin and spread to the edges.
• Bake for approximately 8 minutes, until lightly golden and springy to the touch.
• Sprinkle icing sugar over a large piece of baking paper and turn the sponge out onto it. Roll up lightly and leave to cool whilst making the filling.
• Cut the rhubarb into 2-3cm pieces and place in an ovenproof dish. Sprinkle over the sugar and seeds from a split vanilla pod. Bake in the oven for approximately 20-25 minutes, until tender, leave to cool.
• Drain the juice from the rhubarb and pat dry on kitchen paper.
• Unroll the sponge. Tear the rhubarb into strips and place on the sponge.
• Whisk the cream until it forms stiff peaks. Fold in the custard and mix well. Spread the custard mixture over the rhubarb.
• Roll up the roulade as tightly as possible. Cover and place in the fridge until serving. Sprinkle with more icing sugar before serving.

TURKEY ROULADE WITH WILD RICE AND RHUBARB-CHERRY STUFFING

Steps:

• Preheat oven to 400 degrees. Fit a shallow small roasting pan or baking dish with a roasting rack; set aside.
• Place a piece of plastic wrap on a large cutting board. Place turkey breast flat on plastic wrap. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove tough piece of cartilage. Cover with another piece of plastic wrap and pound with a meat mallet to an even thickness of 1/2 inch.
• Remove top piece of plastic wrap, and place turkey breast skin-side up on bottom piece of plastic wrap. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn turkey breast skin-side down on plastic wrap. Season flesh side with remaining salt and pepper; spread stuffing evenly over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing stuffing. Using kitchen twine, tie the roulade at even intervals so that it remains tightly rolled.
• Rub roulade with olive oil and place on roasting rack. Transfer to oven and roast until golden brown and an instant-read thermometer inserted into the center of the roulade registers 150 to 155 degrees, 45 minutes to 1 hour.
• Remove from oven and let stand 15 minutes. Transfer to a cutting board, remove twine, and slice into 1/2-inch-thick slices. Serve hot with rhubarb cherry sauce.

RHUBARB-CHERRY SAUCE

Steps:

• In a small saucepan, heat port over medium-high heat until hot. Remove from heat, add cherries, and cover; let stand 15 minutes.
• Heat olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent, 2 to 3 minutes. Add rhubarb and cook, stirring, 3 to 4 minutes. Transfer mixture to a large bowl; set aside.
• Add cherry-port mixture to skillet and let simmer for 1 minute. Add chicken stock, thyme, pepper, salt, and cloves; simmer until reduced by one-third. Whisk in butter, a few cubes at a time, making sure each addition is fully incorporated before adding the next. Return rhubarb mixture to skillet and let simmer for 1 minute. Serve immediately.